Spicy Thai Coconut Chicken Soup

Ronda Krouch

By
@rmkrouch

Spicy good!


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Comments:

Serves:

4

Prep:

25 Min

Cook:

35 Min

Method:

Stir-Fry

Ingredients

2 tsp
canola oil
1 c
sliced mushrooms
1/2 c
chopped red bell pepper
4 tsp
minced peeled fresh ginger
4 clove
minced garlic
1-3
inch stalk lemongrass, halved linkthwise
2 tsp
ground fresh chili paste
3 c
chicken broth, low salt
1 1/4 c
light coconut milk
4 tsp
fish sauce
1 Tbsp
sugar
2 c
shreded cooked chicken
1/2 c
green onion strips
3 Tbsp
fresh chopped cilantro
2 Tbsp
fresh lemon juice

Directions Step-By-Step

1
Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lelmongrass); cook 3 minutes, stirring occasionally. Add chili paste; cook 1 minute. Add chicken stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and lemon juice.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Thai
Other Tag: Healthy
Hashtags: #spicy, #healthy